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This year, I'm thankful for many things.
In my opinion, the Top 5 (in reverse) would be

For you - the ones who read this blog

For my family and good friends

For our military persons - who fight so that we can enjoy the freedoms we have

For my husband, Rick - because I'd be lost without him

and lastly, but most importantly, I'm thankful to the Lord, because of His many blessings.

Wishing you all a blessed and wonderful thanksgiving.

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Playdough

Thanksgiving is in two days! Oh my! - the kids will be out of school and you need something to keep them occupied! OK, relax! How about some playdough? No! Not that icky, smelly stuff you buy at the store, either. Homemade play-dough - so you know exactly what went into it - and it's non-toxic if they accidentally eat it. Well . . . you know kids - they eat anything that isn't locked down OR they stick it up their nose. Speaking of that, I was 3 or 4 years old when I stuck a corn kernel up my nose. So . . . I might actually know a little of what I'm talking about here.

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From Playdough Recipe comes a variety of play-dough recipes to meet the needs of your busy crew. Here are a couple of my favorites.

Pumpkin Pie Playdough

How perfect is this for Thankgiving! Get ready for a great smelling playdough recipe! This is an adaption of the
traditional recipe.

Directions:
Mix all ingredients together in a heavy bottomed sauce pan and cook over
medium heat. Heat until the playdough is doughy.

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Edible Playdough

This is a kids favorite kind of playdough, and can you blame them? After you’re
done making monsters, trees and pets - they can just be free to eat it all up. These recipes
are 100% edible and can be eaten immediately.

Directions:
Mix dry ingredients in a large/medium pan. Add water and oil. Stir over
medium heat until it looks like dough. Whatever the color of koolaid used should
be the end result color. This takes about 8 minutes.

About the blog . . .

Here you will find recipes from three generations of home cooks. You'll also find a few tips, tricks and shortcuts along the way to make your cooking easier. This is why my husband calls me "Shortcut Sally." There are times when slaving over a meal is warranted and times when it won't affect the final result if you don't. The trick is for you to know the difference and that your guests don't have a clue.